Cheese, hard, Gruyere, 45 % fidm. - Nutrition data & facts, nutritional informationHome » Cheese and cheese products » Hard, ripened cheese

Cheese, hard, Gruyere, 45 % fidm.

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total30.3 %
   Fat, total68.2 %
   Carbohydrate, total1.4 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1646kJ
Protein, total29.9g
   total-N4.7g
Fat, total30.1g
   saturated fatty acids19.5g
   monounsaturated fatty acids8.1g
   polyunsaturated fatty acids0.9g
Carbohydrate, total1.4g
   carbohydrate, available1.4g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash3.2g
Moisture35.4g

Vitamins
Vitamin A267RE
   retinol256μg
   ß-carotene132μg
Vitamin D0.287μg
   D3 cholecalciferol0.287μg
Vitamin E0.768aTE
   alpha-tocopherol0.768mg
Vitamin K0μg
Vitamin B1, thiamin0.04mg
Vitamin B2, riboflavin0.5mg
Niacin equivalents6.93NE
   niacin0.1mg
   tryptophan6.83mg
Vitamin B60.08mg
Pantothenic Acid0.3mg
Biotin1.7μg
Folates20μg
Vitamin B121.5μg
Vitamin C0mg

Minerals
Sodium, Na613mg
Potassium, K120mg
Calcium, Ca990mg
Magnesium, Mg25mg
Phosphorus, P610mg
Iron, Fe0.4mg
Copper, Cu0.03mg
Zinc, Zn4mg
Iodine, I13.8μg
Manganese, Mn0.058mg
Chromium, Cr0.3μg
Selenium, Se10μg
Nickel, Ni1μg

Carbohydrates
Lactose0.06g
All sugars, total0.06g
Starch0g

Lipids
C 4:01.02g
C 6:00.654g
C 8:00.427g
C 10:00.939g
C 12:01.17g
C 14:03.33g
C 16:08.9g
C 18:03.04g
C 14:10.427g
C 16:10.654g
C 18:1, n-96.68g
C 20:1, n-110.341g
C 18:2, n-60.626g
C 18:3, n-30.228g

Sums lipids
Sum saturated19.5g
Sum monounsaturated8.11g
Sum polyunsaturated0.854g
Sum n-3 fatty acids0.228g
Sum n-6 fatty acids0.626g
Trans fatty acids1.31g

Cholesterol
Cholesterol99mg

Amino acids
Isoleucin1600mg
Leucine2800mg
Lysine2400mg
Methionine840mg
Cystine110mg
Phenylalanine1500mg
Tyrosine1600mg
Threonine1000mg
Tryptophan410mg
Valine2000mg
Arginine940mg
Histidine840mg
Alanine940mg
Aspartic acid2100mg
Glutamic acid5900mg
Glycine610mg
Proline3100mg
Serine1700mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0761